Sunchokes: nothing to do with artichokes...

Simply Roasted Sunchokes
Meet sunchokes or Jerusalem artichoke! Subbing these little babies for potatoes here, I think the result is quite spectacular. Sunchokes or Jerusalem artichokes have nothing to do with artichokes or potatoes. Raw or cooked they really resemble potatoes in taste and texture, and therefore can be prepared in the same manner – boiled, baked, pureed – with the only difference that sunchokes can also be consumed raw. Ingredients
1 pound sunchokes
4 large shallots
1 tablespoon extra virgin olive oil
Kosher salt, to taste
1/2 teaspoon fresh ground black pepper
1 tablespoon fresh thyme, few extra sprigs for baking
1/2 lemon, cut into thin circle
2-3 large garlic cloves, cut in half Preheat oven to 350 degrees
1. Scrub the sunchokes with a potato brush and cut length wise
2. Toss sun jokes and shallots in a medium sized bowl with olive oil, salt and pepper until coated.
3. Place sunchokes, thyme, and garlic onto a baking sheet and bake for 25-30 minutes, turning once, until the skin is slightly browned